Double-Squash Basmati Gratin

Ingredients

• 1 teaspoon pepper black divided freshly ground
• 2 tablespoons butter melted
• 3 cups basmati rice cooked
• 2 large egg whites 
• 0.3 cup fat-skimmed beef broth fat-free
• 4 ounces feta cheese 
• 0.3 cup parsley fresh chopped
• 25  garlic 
• 3  garlic clove minced
• 2 cups leek thinly sliced ( 2 large)
• 0.7 cup milk 1% low-fat
• 2 teaspoons oregano fresh chopped
• 2 ounces parmesan fresh grated
• 1 teaspoon salt divided
• 1 cup cream fat-free sour
• 1.3 pounds to 3 sized squashes yellow halved lengthwise thinly sliced
• 1.3 pounds zucchini halved lengthwise thinly sliced

Equipment

• food processor
• bowl
• oven
• whisk
• baking pan
• dutch oven

Directions

1. Preheat oven to 37
2. Combine zucchini, squash, leek, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic in a Dutch oven. Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally. Uncover and remove from heat; cool slightly.
3. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sour cream, milk, and egg whites in a large bowl, stirring with a whisk.
4. Add squash mixture, basmati rice, cheeses, parsley, and oregano; stir well to combine.
5. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
6. Place crackers in a food processor; process until coarsely ground.
7. Drizzle with butter; pulse 3 times or until moist.
8. Sprinkle cracker crumb mixture evenly over rice mixture.
9. Bake at 375 for 25 minutes or until browned on top and bubbly around edges.
10. Let stand 10 minutes before serving.